Muffuletta Salad

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Recipe adapted from John Folse and Rick Tramonto, Restaurant R'evolution, New Orleans, LA

Muffuletta Salad
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A pared-down take on the muffuletta sandwich.
Servings
4
servings
Ingredients
  • Red Wine Vinaigrette
  • ½ cup chopped shallots
  • 2 tablespoons red wine vinegar
  • ½ cup canola oil
  • ⅛ cup extra virgin olive oil
  • ⅛ cup sugar
  • 1 teaspoon ground black pepper
  • Salt
  • Salad
  • ¼ medium ciabatta loaf (cut into 1-inch cubes, about 1 cup)
  • 3 cups mixed greens
  • 1 ounce arugula
  • ¼ cup pitted Niçoise olives
  • ¼ cup pitted green Cerignola olives
  • ¼ cup giardiniera salad
  • ½ ounces salami slices, diced into ¼-inch pieces
  • ½ ounce mortadella, diced into ¼-inch pieces
  • ¼ cup roasted bell peppers, cut in strips
  • 1 ounce Provolone cheese, diced into ¼-inch pieces
  • Salt and freshly ground black pepper
  • ½ ounce prosciutto slices
Directions
  1. Make the red wine vinaigrette: In a small bowl, whisk together the shallots, red wine vinegar, canola oil, olive oil, sugar and pepper. Season with salt.
  2. Preheat the oven to 350°. Place the bread cubes on a baking sheet and place in the oven. Toast until the cubes are golden and dried out, 7 to 10 minutes. Remove the baking sheet from the oven and set aside to cool.
  3. In a large bowl, combine the mixed greens, arugula, Niçoise olives, Cerignola olives, giardiniera, salami, mortadella, bell peppers, Provolone, croutons and 3 tablespoons of the vinaigrette. Season with salt and pepper. Spoon onto a serving platter, arrange the slices of prosciutto over the top and serve.
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